Pineapple Bread Pudding

• 1/4 c. butter or margarine, softened
• 1 (4 serving size) pkg. instant vanilla pudding mix
• 1 tsp. ground cinnamon
• 3 eggs
• 1 (8 oz.) can crushed pineapple in its own juice
• 3 c. milk
• 2/3 c. flaked coconut
• 1/2 c. raisins
• 1 tsp. vanilla
• 8 slices day old white bread, cut in 1/2-inch cubes

1. In a large mixer bowl, cream butter, vanilla pudding mix and cinnamon until fluffy.
2. Add eggs one at a time, beating well after each addition.
3. In another bowl, combine milk, undrained pineapple, coconut, raisins and vanilla.
4. By hand, blend milk mixture into creamed mixture.
5. Fold in bread cubes.
6. Pour into ungreased 2-quart casserole or 8 x 8 x 2-inch baking dish.
7. Place into larger shallow pan on oven rack.
8. Pour hot water to 1-inch depth.
9. Bake at 325u0b0 for 1 hour or until knife comes out clean.

butter, instant vanilla pudding mix, ground cinnamon, eggs, pineapple, milk, flaked coconut, raisins, vanilla, white bread

Taken from www.cookbooks.com/Recipe-Details.aspx?id=353877 (may not work)